Probiotics and Antimicrobial Proteins

, Volume 4, Issue 3, pp 198–207

Industrial Whey Utilization as a Medium Supplement for Biphasic Growth and Bacteriocin Production by Probiotic Lactobacillus casei LA-1

Authors

  • Mukesh Kumar
    • Department of Biotechnology and Environmental SciencesThapar University
  • Alok Kumar Jain
    • Department of Biotechnology and Environmental SciencesThapar University
  • Moushumi Ghosh
    • Department of Biotechnology and Environmental SciencesThapar University
    • Department of Biotechnology and Environmental SciencesThapar University
Article

DOI: 10.1007/s12602-012-9104-0

Cite this article as:
Kumar, M., Jain, A.K., Ghosh, M. et al. Probiotics & Antimicro. Prot. (2012) 4: 198. doi:10.1007/s12602-012-9104-0

Abstract

The ability of probiotic Lactobacillus casei LA-1 for bacteriocin production using industrial by-products, such as whey, as supplement in growth medium has been demonstrated for the first time. Whey was investigated as a sole carbon source in cooperation with other components to substitute expensive nutrients as MRS for economical bacteriocin production. Industrial whey-supplemented MRS medium was then selected as to determine the effect of four variables (temperature, initial pH, incubation time, and whey concentration) by response surface methodology on bacteriocin production. Statistical analysis of results showed that two variables have a significant effect on bacteriocin production. Response surface data showed maximum bacteriocin production of 6,132.33 AU/mL at an initial pH of 7.12, temperature 34.29 °C, and whey concentration 13.74 g/L. The production of bacteriocin started during the exponential growth phase, reaching maximum values at stationary phase, and a biphasic growth and production pattern was observed. Our current work demonstrates that this approach of utilization of whey as substitution in costly medium as MRS has great promise for cost reduction in industry for the production of novel biological metabolic product that can be utilized as a food preservative.

Keywords

Bacteriocin Experimental design Modeling Whey Optimization Response surface methodology

Copyright information

© Springer Science + Business Media, LLC 2012